Impress everyone with a homemade Shrimp Cocktail. Learn how to make the best oven-baked shrimp and zesty shrimp cocktail sauce. This is so much better than a store-bought shrimp ring.
Just like our Shrimp Ceviche appetizer or Pico De Gallo, this roasted shrimp and cocktail sauce tastes even better the next day after the flavors meld so this is an excellent make-ahead recipe. Watch the video tutorial below and see how easy this is.
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This recipe was adapted from Ina Garten’s Roasted Shrimp Cocktail from one of my favorite cookbooks, Back to Basics.
Shrimp Cocktail Video Tutorial
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What is Shrimp Cocktail?
A Shrimp Cocktail is an appetizer with large cooked shrimp or prawns served with a tomato-based zesty cocktail dipping sauce. It is often packaged in supermarkets as a “shrimp ring” and typically sold refrigerated or frozen.
This homemade shrimp cocktail takes minutes to prepare and the flavor is so much better and is comparable to a shrimp cocktail you’d order in a fancy restaurant. Also, roasted shrimp are more flavorful than the boiled shrimp sold in supermarkets and you can’t beat a homemade cocktail sauce.
What is the Best Shrimp for Shrimp Cocktail?
The extra-large shrimp (16-20 count per pound) look best in a shrimp cocktail ring. This recipe also works great with the large shrimp (18-25 counts per pound). We recommend 2 lbs of shrimp to feed a crowd. Look for fresh or frozen shrimp that is:
- Raw (uncooked)
- Fresh, or frozen (most shrimp are sold frozen)
- Headless (head-on shrimp can get mushy and take more time to prepare)
- Wild-caught (if available)
- Tail-on – creates a handle for easier serving
- “EZ peel” or Already peeled and deveined – saves time
How to Cook Shrimp
Baked shrimp is so fast, easy, and hands-off like our Baked Honey Cajun Shrimp or our popular Cheesy Stuffed Shrimp. You don’t have to flip the shrimp and they turn out perfect every time. There’s something about roasting shrimp that amplifies their sweetness. If you prefer boiled, check out our boiled shrimp tutorial.
- Prep Shrimp – Peel and devein shrimp if needed then rinse and thoroughly pat dry shrimp paper towels and place them on a large rimmed baking sheet.
- Oil and Season – Drizzle with olive oil and sprinkle with 1/2 tsp salt and 1/2 tsp black pepper.
- Bake – Toss together, arrange in a single layer and bake at 450˚F.
Shrimp Baking Chart
Shrimp cooks quickly and it’s important not to overbake or they will rubbery. Take them out when they turn pink and are just cooked through. For even baking, ensure that your shrimp are fully thawed and patted dry. Also, bake in a fully pre-heated oven at 450˚F so they bake up quickly and seal in their juices.
- Large 21 to 25 ct shrimp, bake 6-7 min
- Extra-large 16-20 ct shrimp, bake or 8-10 min
- Jumbo 11-15 ct shrimp (or U-15), bake 10-11 min
How to Make the Best Shrimp Cocktail Sauce
Shrimp cocktail sauce is easier than you think. Once you try homemade, you won’t want the store-bought sauce again! It’s really just a matter of combining ingredients: ketchup, a mild chili sauce, prepared horseradish (sold in the refrigerator section of the grocery store), fresh lemon juice, Worcestershire sauce, and a dash of your favorite hot sauce.
Is it Spicy? Add the horseradish sauce and hot sauce to taste depending on how much of a spicy kick you like. Just keep in mind the sauce does mellow out after refrigeration so I always make it slightly spicier than I think I need.
Our Best Shrimp Appetizers
These shrimp appetizers are always the first to disappear at parties and always get rave reviews. For more appetizer inspiration, explore all of our Appetizer Recipes Here.
- Coconut Shrimp – with 2-ingredient sauce
- Shrimp Fajitas – restaurant quality
- Shrimp Tacos – with shrimp taco sauce
- Hot Shrimp Dip – creamy and cheesy
- Bang Bang Shrimp – famous copycat
- Cucumber Shrimp bites – with guacamole
Shrimp Cocktail is impressive enough to serve at your New Years Party, for game-day, or when you need to satisfy that fierce craving for shrimp (remember you can make it ahead and it keeps well in the fridge).
Shrimp Cocktail Recipe with the Best Sauce
Ingredients
Baked Shrimp Ingredients:
- 2 lbs raw shrimp, 16-20 ct, peeled and deveined with tail-on
- 1 1/2 Tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 lemon, cut into 4 wedges to serve (optional)
Shrimp Cocktail Sauce Ingredients:
- 1/2 cup ketchup
- 1/2 cup mild chili sauce, we like Heinz
- 3-4 Tbsp prepared horseradish, or add to taste
- 1 1/2 Tbsp lemon juice, freshly squeezed, or to taste
- 1 tsp Worcestershire sauce
- 1/2 tsp hot sauce, such as Tabasco, or to taste
Instructions
- Thaw shrimp according to package instructions, then rinse under cold water and thoroughly pat dry with paper towels. Place shrimp on a large rimmed baking sheet, drizzle with 1 1/2 Tbsp olive oil and sprinkle on 1/2 tsp salt and 1/2 tsp black pepper. Stir to combine then arrange shrimp in a single layer.
- Bake at 450˚F for 8-10 min or until shrimp turn pink and are just cooked through.* As soon as they come out of the oven, test a shrimp for doneness then transfer all shrimp to a serving platter. If they stay on the hot baking sheet, they can get overcooked.
- Combine all of the Cocktail Sauce ingredients, adding horseradish and hot sauce to taste (Add more if you love cocktail sauce with a spicy kick and less if you prefer a mild sauce). Cover and refrigerate sauce and shrimp for at least an hour or overnight. Serve chilled.
It was amazing! Thank you. I skipped the hot sauce but it was plenty spicy with the horseradish. I brought a double batch to a party and everyone loved it.
I’m so glad it was a hit at the party, Robin! Thank you so much for sharing that with me.
These are so delicious!!! One question- can these be baked ahead of time and then freeze, to be served as needed? Thanks!
Btw, yours is the first site I check for recipes and they’re always spot-on!
Hi Carrie, these are best fresh, I wouldn’t recommend freezing them. But, if you experiment, let me know how you liked the recipe.
This is hands-down the best shrimp cocktail recipe. Second time making it today. Thank you!
I am a newcomer to your website, but so far I like what I see. I am a subscriber and will continue to be a subscriber. Thank you for your clear instructions and your videos which I enjoy. See you in the recipe section.
Welcomne and I hope you will love all the recipes that you will try!
I always go to your recipes first!
You are the best! Thank you for all of your fabulous techniques and advice!
Aw, thank you for the compliment, Jean!
As do I. Perfect meal every time..
Thank you, Thank you.
Without focusing on a specific recipe, I want Natasha to know that I always look for her recipes. They are the best!
Thank you for that wonderful compliment, Ann! I’m smiling big reading this comment.
One more question! I use 20/30 count shrimp. Do I have to adjust the recipe? Thanks again…
Hi Frannie, the amount of shrimp total is still the same at 1 lb so the seasoning can stay the same. You will just have more and smaller shrimp that what we used.
Excited to make this. Can I bake and chill the shrimp 1 day ahead?
HI Karin, yes that will work great!
Feeling led astray by all the rave reviews. Seasoning was excessive for the shrimp–i had to rinse them off in a colander after baking to make them edible. I thought the sauce came out too sweet as well (but that might have been due to my choice of chili sauce).
Hi Chefyl, did you possibly measure out half a Tablespoon of salt by mistake? The recipe calls for 1/2 teaspoon of salt for 2 lbs of shrimp which definitely should not be excessive – I also do not like my shrimp or food in general to be too salty. Also, if your sauce was sweet, it’s due to using sweet chili sauce. The sauce should not be sweet. I included a link to the chili sauce that I used in the recipe card to eliminate confusion but I suspect that is what happened. I highly recommend following the recipe as written before making substituions especially if its your first time making it. I hope you give this another try as written.
Can I chill the shrimp after they’re baked for a chilled shrimp cocktail?
H Greg, yes absolutely! That’s what I love about this recipe – it’s make ahead and taste just as great chilled.
but the shrimps i need to place them on the left side or right side while cooking in the hoven , i should turn middle of the cooking ?
Hi! I’m not sure that I understand your question about left or right. It doesn’t matter which side they are laid on and this recipe was tested in a conventional oven with regular bake mode. The oven rack is in the middle. If you are using a different type of oven, it may require some experimenting. We bake the shrimp at 450˚F for 8-10 min or until shrimp turn pink and are just cooked through.
There is no need to turn them if your oven bakes evenly and if they are well spaced for air to circulate, but you can turn them if you prefer.
I’ve come to rely on this cocktail sauce whenever I’m preparing a shrimp dish. Without a doubt the BEST of the best! Flavors are perfectly balanced.
Can’t improve on perfection.
Thanks Natasha!
Hi Deb! That’s awesome. I’m so glad you love this recipe!